Pumpkin Cocoa Soft European Bread

Name: Pumpkin Cocoa Soft European Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 20g Whole wheat flour; 30g Sugar; 2g salt; 80g pumpkin; 4g Dry yeast; 130g milk; 25g butter; 12g cocoa powder; 20g Hot seed; 130g Pumpkin puree; 130g Cream cheese (filling)

by Depp Baking Lab (From Sina Weibo.)

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Bread—Pumpkin Cocoa Soft European Bread The season is the season when pumpkins in my hometown produce fruit. Golden pumpkins, not to mention more appetites. When I was young, my mother cooked pumpkin rice for me. When I grew up, I would make pumpkin bread for my mother. Pumpkin cocoa bread, soft texture, sweet taste, very suitable for mother's taste, she will definitely like it;
Production time 90min, difficulty 4 stars, number of people 3 people, suitable for the crowd: suitable for all ages. Oven setting: Depp oven fast heating mode 180 degrees, preheating 10min, baking 17min
Ingredients (6 quantities): 300g high-gluten flour, 20g whole wheat flour, 30g sugar, 2g salt,
80g pumpkin, 4g dry yeast, 130g milk, 25g butter, 12g cocoa powder, 20g hot seeds
Filling: 130g pumpkin puree, 130g cream cheese filling,

Pumpkin Cocoa Soft European Bread

1. Slice the pumpkin, steam it, and let it cool for later use;

Pumpkin Cocoa Soft European Bread recipe

2. Put the high-gluten flour, whole wheat flour, sugar and salt in a mixing vessel upside down and mix well;

3. Add milk and pumpkin puree and stir until there is no dry powder;

4. Change to the dough that is quickly stirred until the surface is smooth and elastic, and add butter;

5. Stir at a slow speed. When the butter is completely absorbed, quickly stir the dough until the gluten is completed. Take about 1/3 of the kneaded dough, add cocoa powder, and mix well to form a cocoa paste;

6. Round the two doughs and relax for 15 minutes;

7. Divide the pumpkin dough into 6 portions, ventilate in turn, round and relax.

8. The chocolate dough is equally divided into 6 portions, vented and rounded and loosened.

9. Flatten the pumpkin dough, roll it into a round piece, put the pumpkin puree first, then the cream cheese,

10. Wrap it and squeeze it tightly, and place it down. Operate the rest one by one.

11. Take a chocolate dough, flatten it and roll it into a round piece. The big piece should be able to wrap the pumpkin dough.

12. After the final fermentation, use a sharp blade to make any cuts on the chocolate dough. Be careful to cut all the chocolate dough and sift a small amount of dry powder on the surface;